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Module for cooking and stretching of curd | DONI®Stretchfomer 1.2
Module for cooking and stretching of curd | DONI®Stretchfomer 1.2
| GENERAL TECHNICAL DATA | |
| Productivity: | 150÷1 200 kg/h (depending on the integrated DONI®FormerMC) |
| Power: | 6 kW (without DONI®FormerMC) |
| Steam consumption: | 250 kg/h |
| Screws length: | 1 500 mm |
| Screws diameter: | 200 mm |
| The maximum production output: | up to 1 200 kg/h of finished product |
DONI®Stretchfomer 1.2 is integrated in production lines for mozzarrela and other pasta filata type cheese with a stringy texture and higher water content. Cheddared/pH 5,2÷5,4/ curd blocks with sizes ranging from 150 mm to 150 mm and a length from 300 to 500mm are fed in the module. They are cut with a disc cutter into pieces around 3mm thick. They are then fed into the two-auger chamber for cooking in hot water at /80°С/. The softened curd goes through two consecutive chambers for stretching and then it is transferred into a moulding module
DONI®Stretchfomer1.2 has an integrated system for hot water generation and an automated temperature control to maintain a constant temperature. All of the surfaces that come into contact with the product have a highly resistant, non-stick layer authorised for use with food.
The module requires CIP-cleaning.
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